Was looking through the back section of Gourmet and came across
this knife:
Shun Classic 6" Utility DM0741

http://shuncutlery.com/productdetails.php?id=402

$125.00 seems a little steep.

The Ranger

The Ranger wrote:
>
> Was looking through the back section of Gourmet and came across
> this knife:
> Shun Classic 6" Utility DM0741
>
> http://shuncutlery.com/productdetails.php?id=402
>
> $125.00 seems a little steep.

To prove the edge, a condemned prisoner in China
is sacrificed for each one. Steep to you, maybe,
but not nearly so steep as it is to him!

"The Ranger" > wrote in message
news:N-Odnad3kIXKpIzVnZ2dnUVZ_tSknZ2d@rawbandwidth...
> Was looking through the back section of Gourmet and came across this
> knife:
> Shun Classic 6" Utility DM0741
>
> http://shuncutlery.com/productdetails.php?id=402
>
> $125.00 seems a little steep.
>
> The Ranger

a faux Damascus blade and black Pakkawood handle sets the tone here but you
can buy it for a hundred:
http://www.cutleryandmore.com/detail...cts&kw= 12427

or get a similiar 10", the DMO707, for approx the same price:
http://www.fantes.com/kershaw.html

this is a better dea for a German steel:
http://www.fantes.com/fantes-pro.html

The 25$ Fantes Pro 12" Salmon on the same page is an exceptional deal
compared to 40-50 $ for a Forschner or 100+$ for a Henckels Pro:

The Ranger wrote:
> Was looking through the back section of Gourmet and came across
> this knife:
> Shun Classic 6" Utility DM0741
>
> http://shuncutlery.com/productdetails.php?id=402
>
> $125.00 seems a little steep.
>
> The Ranger
>
>


They're pretty ugly. They look like weapons.

gloria p

"The Ranger" > wrote in message
news:N-Odnad3kIXKpIzVnZ2dnUVZ_tSknZ2d@rawbandwidth...
> Was looking through the back section of Gourmet and came across this
> knife:
> Shun Classic 6" Utility DM0741
>
> http://shuncutlery.com/productdetails.php?id=402
>
> $125.00 seems a little steep.
>
> The Ranger

Hard to say on the price unless you know the entire process. Some hand made
blades require a lot of labor. More than what I'd spend on a paring knife,
but I'd spend it on a larger one.

On 2008-04-25, The Ranger > wrote:
> Was looking through the back section of Gourmet and came across
> this knife:

Stupid knives at stupid prices for stupid people. Perfect for the kitchen
that doesn't need a vegetable minced or a MIL stabbed.

nb

Edwin Pawlowski > wrote in message
. ..
> "The Ranger" > wrote in message
> news:N-Odnad3kIXKpIzVnZ2dnUVZ_tSknZ2d@rawbandwidth...
>> Was looking through the back section of Gourmet and
>> came across this knife:
>> Shun Classic 6" Utility DM0741
>>
>> http://shuncutlery.com/productdetails.php?id=402
>>
>> $125.00 seems a little steep.
>>
> Hard to say on the price unless you know the entire process.
> Some hand made blades require a lot of labor. More than
> what I'd spend on a paring knife, but I'd spend it on a
> larger
> one.

That'd have to be one labor-intensive process from
start-to-finish... Given the modern processes of knife-making
manufacturers, I still find the price steep especially, as you
point out, for a paring knife. I also have a few larger blades
that I spent a sum on and haven't blinked. <shrug>

What do the extended scallops provide for a small knife like
this? Control? Sustained Edge? If it doubles as a spatula, that
would mean the blade was incredibly flexible...

The Ranger

On Fri, 25 Apr 2008 09:59:22 GMT, "Edwin Pawlowski" >
wrote:

>
>"The Ranger" > wrote in message
>news:N-Odnad3kIXKpIzVnZ2dnUVZ_tSknZ2d@rawbandwidth...
>> Was looking through the back section of Gourmet and came across this
>> knife:
>> Shun Classic 6" Utility DM0741
>>
>> http://shuncutlery.com/productdetails.php?id=402
>>
>> $125.00 seems a little steep.
>>
>> The Ranger
>
>Hard to say on the price unless you know the entire process. Some hand made
>blades require a lot of labor. More than what I'd spend on a paring knife,
>but I'd spend it on a larger one.
>

I didn't see a picture of the knife there, but the specs say

Steel: VG-10 cutting core clad with 32 layers of SUS410 stainless
Handle: "D" shaped Ebony-black PakkaWood

That's a bit more knife than you'll get with Henckels or Wusthoff.

Shun isn't cheap. You want cheap, go to the Dollar Store.
http://www.homeclick.com/web/catalog...691&vid=158231


--
See return address to reply by email
remove the smile first

The Ranger wrote:
> Was looking through the back section of Gourmet and came across
> this knife:
> Shun Classic 6" Utility DM0741
>
> http://shuncutlery.com/productdetails.php?id=402
>
> $125.00 seems a little steep.
>
> The Ranger

Much cheaper here http://www.cutleryandmore.com/shun.htm?FamilyBD=2 I have a
few Shuns much better knives that the usual German stuff.

--

Joe Cilinceon

"notbob" > wrote in message
. ..
> On 2008-04-25, The Ranger > wrote:
>> Was looking through the back section of Gourmet and came across
>> this knife:
>
> Stupid knives at stupid prices for stupid people. Perfect for the kitchen
> that doesn't need a vegetable minced or a MIL stabbed.
>
> nb


Awwwwwwww, you made me spit!!!!!!!!!!!!!

Funny!

helen

Joe Cilinceon > wrote in message
...
> The Ranger wrote:
>> Was looking through the back section of Gourmet and came
>> across
>> this knife:
>> Shun Classic 6" Utility DM0741
>>
>> http://shuncutlery.com/productdetails.php?id=402
>>
>> $125.00 seems a little steep.
>>
> Much cheaper here
> http://www.cutleryandmore.com/shun.htm?FamilyBD=2 I have a
> few Shuns much better knives that the usual German stuff.

What makes the Shuns better? (I haven't heard of Shuns prior so
am interested.)

The Ranger

Edwin Pawlowski wrote:

>
> "The Ranger" > wrote in message
> news:N-Odnad3kIXKpIzVnZ2dnUVZ_tSknZ2d@rawbandwidth...
>> Was looking through the back section of Gourmet and came across this
>> knife:
>> Shun Classic 6" Utility DM0741
>>
>> http://shuncutlery.com/productdetails.php?id=402
>>
>> $125.00 seems a little steep.
>>
>> The Ranger
>
> Hard to say on the price unless you know the entire process. Some hand
> made blades require a lot of labor. More than what I'd spend on a paring
> knife, but I'd spend it on a larger one.

This was a damascus blade, wasn't it? That explains it.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

The Ranger wrote:
> Joe Cilinceon > wrote in message
> ...
>> The Ranger wrote:
>>> Was looking through the back section of Gourmet and came
>>> across
>>> this knife:
>>> Shun Classic 6" Utility DM0741
>>>
>>> http://shuncutlery.com/productdetails.php?id=402
>>>
>>> $125.00 seems a little steep.
>>>
>> Much cheaper here
>> http://www.cutleryandmore.com/shun.htm?FamilyBD=2 I have a
>> few Shuns much better knives that the usual German stuff.
>
> What makes the Shuns better? (I haven't heard of Shuns prior so
> am interested.)
>
> The Ranger

Better steel, holds and edge longer and are capable of getting much sharper.
They are also thinner and lighter than the German knives. Oh and I base this
on going from the German knives to now nothing but Japanese knives.

--

Joe Cilinceon

On Thu, 24 Apr 2008 18:52:18 -0700, "The Ranger"
> wrote:

>Was looking through the back section of Gourmet and came across
>this knife:
>Shun Classic 6" Utility DM0741
>
>http://shuncutlery.com/productdetails.php?id=402
>
>$125.00 seems a little steep.

Seems to be a more kitchen oriented version of a Cutco combination
spreader - serrated knife:

http://www.cutco.com/products/produc...itemGroup=1768

On Fri, 25 Apr 2008 13:03:08 -0400, "Joe Cilinceon" >
wrote:

>The Ranger wrote:
>> Joe Cilinceon > wrote in message
>> ...
>>> The Ranger wrote:
>>>> Was looking through the back section of Gourmet and came
>>>> across
>>>> this knife:
>>>> Shun Classic 6" Utility DM0741
>>>>
>>>> http://shuncutlery.com/productdetails.php?id=402
>>>>
>>>> $125.00 seems a little steep.
>>>>
>>> Much cheaper here
>>> http://www.cutleryandmore.com/shun.htm?FamilyBD=2 I have a
>>> few Shuns much better knives that the usual German stuff.
>>
>> What makes the Shuns better? (I haven't heard of Shuns prior so
>> am interested.)
>>
>> The Ranger
>
>Better steel, holds and edge longer and are capable of getting much sharper.
>They are also thinner and lighter than the German knives. Oh and I base this
>on going from the German knives to now nothing but Japanese knives.

I like the Shun Stainless - one piece, all steel. Like Global knives.

On 2008-04-25, Robert Klute > wrote:

> I like the Shun Stainless - one piece, all steel. Like Global knives.

....but don't leave a Global in the dishwater too long. They rust.

nb

Robert Klute wrote:
> On Fri, 25 Apr 2008 13:03:08 -0400, "Joe Cilinceon"
> > wrote:
>
>> The Ranger wrote:
>>> Joe Cilinceon > wrote in message
>>> ...
>>>> The Ranger wrote:
>>>>> Was looking through the back section of Gourmet and came
>>>>> across
>>>>> this knife:
>>>>> Shun Classic 6" Utility DM0741
>>>>>
>>>>> http://shuncutlery.com/productdetails.php?id=402
>>>>>
>>>>> $125.00 seems a little steep.
>>>>>
>>>> Much cheaper here
>>>> http://www.cutleryandmore.com/shun.htm?FamilyBD=2 I have a
>>>> few Shuns much better knives that the usual German stuff.
>>>
>>> What makes the Shuns better? (I haven't heard of Shuns prior so
>>> am interested.)
>>>
>>> The Ranger
>>
>> Better steel, holds and edge longer and are capable of getting much
>> sharper. They are also thinner and lighter than the German knives.
>> Oh and I base this on going from the German knives to now nothing
>> but Japanese knives.
>
> I like the Shun Stainless - one piece, all steel. Like Global knives.

The Shun Stainless are also VG-10 same as the Shun Classics. Not sure what
they use in the Globals but my hands are too larger for their handles to
feel right. Shun and Global are about the best know of the Japanese knives
but no where near the best made that are out there. You just won't see the
others unless you live in California, Washington State or New York City.
They can be seen though on the net at Koren's or Japanese Chef's Knife
sites.

--

Joe Cilinceon

notbob wrote:
> On 2008-04-25, Robert Klute > wrote:
>
>> I like the Shun Stainless - one piece, all steel. Like Global
>> knives.
>
> ...but don't leave a Global in the dishwater too long. They rust.
>
> nb

I wouldn't put the cheapest of knives in the dishwasher, way to harsh for a
knife of any kind. It only takes about 30 seconds to wash a knife.

--

Joe Cilinceon

In article >,
"Edwin Pawlowski" > wrote:

> "The Ranger" > wrote in message
> news:N-Odnad3kIXKpIzVnZ2dnUVZ_tSknZ2d@rawbandwidth...
> > Was looking through the back section of Gourmet and came across this
> > knife:
> > Shun Classic 6" Utility DM0741
> >
> > http://shuncutlery.com/productdetails.php?id=402
> >
> > $125.00 seems a little steep.
> >
> > The Ranger
>
> Hard to say on the price unless you know the entire process. Some hand made
> blades require a lot of labor. More than what I'd spend on a paring knife,
> but I'd spend it on a larger one.

I'd be inclined to value a kitchen knife based on how it *worked*; not
how it was made.

Isaac

isw wrote:
> In article >,
>
> I'd be inclined to value a kitchen knife based on how it *worked*; not
> how it was made.
>
> Isaac

You might be shocked then at how well they do work as I sure don't baby
mine.

--

Joe Cilinceon

"The Ranger" > wrote in message
>
> That'd have to be one labor-intensive process from start-to-finish...
> Given the modern processes of knife-making manufacturers, I still find the
> price steep especially, as you point out, for a paring knife. I also have
> a few larger blades that I spent a sum on and haven't blinked. <shrug>
>
> What do the extended scallops provide for a small knife like this?
> Control? Sustained Edge? If it doubles as a spatula, that would mean the
> blade was incredibly flexible...
>
> The Ranger

If modern methods are used, it is high priced, but there are still some
custom knife makers that hammer and forge yet. Working it backwards, that
$125 knife cost the dealer about $65, the distributor about $50, the
manufacturer about $40. If the $40 figure is true, that is less than an
hour at skilled US wages or about two weeks in China wages.

Best paring knife I ever had was $1.19 from the supermarket.

On 2008-04-25, Joe Cilinceon > wrote:
> notbob wrote:

>> ...but don't leave a Global in the dishwater too long. They rust.
>>
>> nb
>
> I wouldn't put the cheapest of knives in the dishwasher, way to harsh for a
> knife of any kind. It only takes about 30 seconds to wash a knife.

Two mistakes. I didn't make dish water two separate words. You assumed I
meant dishwasher.

If a knife can't tolerate soaking is hot soapy dish water without being
damaged, it's a crap knife.

nb

notbob wrote:
> On 2008-04-25, Joe Cilinceon > wrote:
>> notbob wrote:
>
>>> ...but don't leave a Global in the dishwater too long. They rust.
>>>
>>> nb
>>
>> I wouldn't put the cheapest of knives in the dishwasher, way to
>> harsh for a knife of any kind. It only takes about 30 seconds to
>> wash a knife.
>
> Two mistakes. I didn't make dish water two separate words. You
> assumed I meant dishwasher.
>
> If a knife can't tolerate soaking is hot soapy dish water without
> being damaged, it's a crap knife.
>
> nb

Yes I miss read dish water but even with that I wouldn't soak a knife in
water either. You should clean them with hot soapy water, rinse then dry.
There is no such thing as rust proof just rust ristant. Knives left in a
sink in water are also dangerous.

You might want to check this out and learn something
http://video.google.com/videoplay?do...00188336&hl=en It
applies to any good knife.

--

Joe Cilinceon

"notbob" > wrote in message
> If a knife can't tolerate soaking is hot soapy dish water without being
> damaged, it's a crap knife.
>
> nb

Agree on the blade, but if it has a nice rosewood handle, I'm not soaking
it.

On Sat, 26 Apr 2008 05:09:48 GMT, notbob > wrote:


>If a knife can't tolerate soaking is hot soapy dish water without being
>damaged, it's a crap knife.
>
>nb

I wouldn't call my Sabatier au Carbone knives crap, as they are highly
regarded, and they work well. However, if I let them soak in water,
whether or not it is hot soapy water, they rust. So I don't let them
soak. I get them washed right away and get them dried fast.

Christine

notbob wrote:
> Joe Cilinceon wrote:
> > notbob wrote:
> >> ...but don't leave a Global in the dishwater too long. �They rust.
>
> >> nb
>
> > I wouldn't put the cheapest of knives in the dishwasher, way to harsh for a
> > knife of any kind. It only takes about 30 seconds to wash a knife.
>
> Two mistakes. �I didn't make dish water two separate words. �You assumed I
> meant dishwasher. �
>
> If a knife can't tolerate soaking is hot soapy dish water without being
> damaged, it's a crap knife.
>
> nb

No knife should ever be soked... in fact in professional kitchens
leaving a knife soaking in dish water is grounds for instant
dismissal... that's a huge safety violation.

On Apr 26, 8:54�am, "Joe Cilinceon" > wrote:
> notbob wrote:
> > On 2008-04-25, Joe Cilinceon > wrote:
> >> notbob wrote:
>
> >>> ...but don't leave a Global in the dishwater too long. �They rust.
>
> >>> nb
>
> >> I wouldn't put the cheapest of knives in the dishwasher, way to
> >> harsh for a knife of any kind. It only takes about 30 seconds to
> >> wash a knife.
>
> > Two mistakes. �I didn't make dish water two separate words. �You
> > assumed I meant dishwasher.
>
> > If a knife can't tolerate soaking is hot soapy dish water without
> > being damaged, it's a crap knife.
>
> > nb
>
> Yes I miss read dish water but even with that I wouldn't soak a knife in
> water either. You should clean them with hot soapy water, rinse then dry.
> There is no such thing as rust proof just rust ristant. Knives left in a
> sink in water are also dangerous.
>
> You might want to check this out and learn somethinghttp://video.google.com/videoplay?docid=-2611989298700188336&hl=enIt
> applies to any good knife.


Kind oif simplistic but okay for novices... only gaffe is the use of
the nomencalture "hone" for a knife steel. A hone is a whetstone....
honing removes material by abrasion. A knife steel is a burnishing
tool, which smooths, polishes, and turns an edge by compaction.

I'll let yoose look up burnish and hone in a dictionary.

The film didn't explain why leaving knives in dishwater is
dangerous... someone is going to come along and reach in... may as
will dive into a pool with a mako... knives cut ten times more easily
in soapy water, a hand will splay open to the bone and the poor unwary
schnook won't even know it until the water turns red. A knife should
never leave your hand while washing, if a knife ain't in your hand put
it in it's proper storeage place. Never leave knives on a countertop
or cutting board and walk away either... in your hand or store it.
Never hand off a knife or take a knife from someone's hand, have it
laid down and then pick it up.

On Apr 25, 11:50�pm, "Edwin Pawlowski" > wrote:
> "The Ranger" > wrote in message
>
> > That'd have to be one labor-intensive process from start-to-finish...
> > Given the modern processes of knife-making manufacturers, I still find the
> > price steep especially, as you point out, for a paring knife. I also have
> > a few larger blades that I spent a sum on and haven't blinked. <shrug>
>
> > What do the extended scallops provide for a small knife like this?
> > Control? Sustained Edge? If it doubles as a spatula, that would mean the
> > blade was incredibly flexible...
>
> > The Ranger
>
> If modern methods are used, it is high priced, but there are still some
> custom knife makers that hammer and forge yet. �Working it backwards, that
> $125 knife cost the dealer about $65, the distributor about $50, the
> manufacturer about $40. �If the $40 figure is true, that is less than an
> hour at skilled US wages or about two weeks in China wages.
>
> Best paring knife I ever had was $1.19 from the supermarket.

No matter how much hype those fancy schmancy knives get none can
outperform an ordinary inexpensive carbon steel blade.

Sheldon wrote:
> On Apr 26, 8:54?am, "Joe Cilinceon" > wrote:
>
>
> Kind oif simplistic but okay for novices... only gaffe is the use of
> the nomencalture "hone" for a knife steel. A hone is a whetstone....
> honing removes material by abrasion. A knife steel is a burnishing
> tool, which smooths, polishes, and turns an edge by compaction.
>
> I'll let yoose look up burnish and hone in a dictionary.
>
> The film didn't explain why leaving knives in dishwater is
> dangerous... someone is going to come along and reach in... may as
> will dive into a pool with a mako... knives cut ten times more easily
> in soapy water, a hand will splay open to the bone and the poor unwary
> schnook won't even know it until the water turns red. A knife should
> never leave your hand while washing, if a knife ain't in your hand put
> it in it's proper storeage place. Never leave knives on a countertop
> or cutting board and walk away either... in your hand or store it.
> Never hand off a knife or take a knife from someone's hand, have it
> laid down and then pick it up.

There are some statements or terminology in video that I don't necessarily
agree with, though for the average person it is good advice. It also being
in a limited format as to time, it sure can't cover everything.

--

Joe Cilinceon

On 2008-04-26, Edwin Pawlowski > wrote:

> Agree on the blade, but if it has a nice rosewood handle, I'm not soaking
> it.

I never do a long soak intentionally, but stuff happens. I've had my
LamsonSharp rosewood handled 6" chef knife for over 10 yrs, now. My most
used favorite knife. The handles are still good to go, despite a couple
long soaks in soapy water. I occasionally oil the handles with food grade
walnut oil.

nb

On 2008-04-26, Christine Dabney > wrote:

> I wouldn't call my Sabatier au Carbone knives crap, as they are highly
> regarded, and they work well.

In this day and age of almost everything stainless steel, I forgot some
knife makers still make non-ss blades. You are absolutely correct and I
should know better, having a carbon steel Chinese knife. Duh on me.

nb

Sheldon wrote:
>
> No matter how much hype those fancy schmancy knives get none can
> outperform an ordinary inexpensive carbon steel blade.

About half of my knives are carbon steel blades but none are cheap by the
standards around here. The average person thinks spending $10 on a knife is
expensive. I've seen carbon knives that sell for $1000 and up, not that I
own one but many do.

--

Joe Cilinceon

On Apr 26, 5:54*am, "Joe Cilinceon" > wrote:
>
> You might want to check this out and learn somethinghttp://video.google.com/videoplay?docid=-2611989298700188336&hl=enIt
> applies to any good knife.
>
Well, that's okay, except it implies that soapy water and a brush are
needed to wash a knife. That's only true some of the time.
Frequently, just a rinse under running hot water and a wipe with the
dishtowel are all that is needed. I will once again cite the knife
rule that I practice rigorously and that eliminates all danger and
knife damage. The Knife
Rule: It Never Leaves Your Hand.

How this works is, you take the knife from its holder, you do the
knifework, you hold the knife under hot running water, (soap if
necessary), you wipe the knife dry, you return it to its holder. It
never leaves your hand. No accidents, no damage to the knife, no need
to teach anyone else how to wash or handle it. -aem

"Joe Cilinceon" wrote:
> Sheldon wrote:
>
> > No matter how much hype those fancy schmancy knives get none can
> > outperform an ordinary inexpensive carbon steel blade.
>
> About half of my knives are carbon steel blades but none are cheap by the
> standards around here. The average person thinks spending $10 on a knife is
> expensive. I've seen carbon knives that sell for $1000 and up, not that I
> own one but many do.

Anything can cost a fortune when you pay primarilly for
decorativeness... I've seen many knives that sell for thousands but
the value is in the handle materials and artwork. A very fine 8"
carbon steel chefs knife should cost about $65. I bought some beauties
at yard sales for a buck or two. A few years ago Lee Valley was
selling off a huge cache of old carbon steel Sabatier knives very
inexpensively, I wish I had bought a few more.

This is a bargain: http://tinyurl.com/35kkfo

http://www.leevalley.com/garden/page...=2,40733,40738

http://www.fantes.com/carbon.html

http://www.thebestthings.com/knives/sabatiercarbon.htm

In article
>,
Sheldon > wrote:

> notbob wrote:
> > Joe Cilinceon wrote:
> > > notbob wrote:
> > >> ...but don't leave a Global in the dishwater too long. ?They rust.
> >
> > >> nb
> >
> > > I wouldn't put the cheapest of knives in the dishwasher, way to harsh for
> > > a
> > > knife of any kind. It only takes about 30 seconds to wash a knife.
> >
> > Two mistakes. ?I didn't make dish water two separate words. ?You assumed I
> > meant dishwasher. ?
> >
> > If a knife can't tolerate soaking is hot soapy dish water without being
> > damaged, it's a crap knife.
> >
> > nb
>
> No knife should ever be soked... in fact in professional kitchens
> leaving a knife soaking in dish water is grounds for instant
> dismissal... that's a huge safety violation.

But it doesn't hurt the knife, and that is what was being discussed.

Isaac

isw wrote:
> �Sheldon wrote:
> > notbob wrote:
> > > Joe Cilinceon wrote:
> > > > notbob wrote:
> > > >> ...but don't leave a Global in the dishwater too long. ?They rust.
>
> > > >> nb
>
> > > > I wouldn't put the cheapest of knives in the dishwasher, way to harsh for
> > > > a
> > > > knife of any kind. It only takes about 30 seconds to wash a knife.
>
> > > Two mistakes. ?I didn't make dish water two separate words. ?You assumed I
> > > meant dishwasher. ?
>
> > > If a knife can't tolerate soaking is hot soapy dish water without being
> > > damaged, it's a crap knife.
>
> > > nb
>
> > No knife should ever be soaked... in fact in professional kitchens
> > leaving a knife soaking in dish water is grounds for instant
> > dismissal... that's a huge safety violation.
>
> But it doesn't hurt the knife, and that is what was being discussed.

Soaking does hurt the knife... but safety is more important... it's
much easier to replace a damaged knife than to repair a damaged hand.